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I have been working on perfecting banana bread for a long time. I’ve made some decent ones before, but they weren’t quite like the real deal. You know, the kind you had when you were a kid. Rich, buttery, full-on banana flavor. Then I went Paleo on doctor’s orders and I thought for sure I would be kissing goodbye my chances of ever making that perfect banana bread, or any kind of bread for that matter. Turns out I was wrong, wrong, wrong. THANK GOODNESS!

Definitely the biggest misconception about eating Paleo or Primal is that it is restrictive; it actually means delicious nourishing food, all day every day. Sign me up! It just takes some time to get familiar with a new way of eating, that’s all. In my experience, eating this way has opened up a whole new door of delicious foods that I wasn’t eating before! And along with that…better health.

So go ahead and try out this recipe, my favorite banana bread yet, and feel good about eating it! In my case, I should feel really, really good seeing as I ate the entire loaf myself. :)

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My Favorite Grain Free Banana Bread

A perfect side to eggs

Ingredients

3 ripe bananas, spotted

1 cup sifted coconut flour*

1/4 cup honey

1/4 cup butter (or coconut oil), melted

4 eggs

1/2 tsp salt

1/2 tsp baking powder

2 tsp cinnamon

1 tbsp vanilla

*I buy my coconut flour from Wilderness Family Naturals and theirs seems to be already sifted; light and fluffy. If you use a different brand, you will want to sift it well, otherwise your bread will come out more dense.

Directions

Preheat oven to 300 degrees

Grease a loaf pan with butter or coconut oil and set aside

Mash bananas in a mixing bowl and add in the rest of the wet ingredients

Combine dry ingredients in another

Slowly incorporate dry ingredients into wet ingredients. Make sure the coconut flour is mixed in well; I use an immersion blender with the whisk attachment on low speed for this

Pour into greased loaf pan and set in oven

Bake for approximately 1 hour and 20 minutes, or until top is a nice golden brown color

Let cool in pan for 5-10 minutes before transferring to a cooling rack